Pumpkin Fudge

pumpkinfudgeNeed a little something for your sweet tooth? United Thank Offering Board Member Barbara Shafer shares her pumpkin fudge recipe and tradition:

“Each year at Christmas time for over 25 years, I would have immediate family, friends, etc. over for Christmas Brunch, usually on Christmas day after all have opened their Santa gifts and stockings.  Every year I try one new recipe and put it in the mix with all the favorites.

Ten years ago I moved away from family and friends and could not continue the tradition of brunch so I started the tradition of bringing a new recipe when I came to visit at Christmas time. This is one of the favorite fudge recipes I brought on Christmas and everyone loved it. I continue to bring it each year with another “new” recipe. It is easy to carry on the plane or in the car. One of my granddaughters is allergic to nuts so I make two batches, one with and one without nuts. No one else makes it because they know I will bring it. One year I did not bring this fudge but made Butterscotch fudge instead. Wow, you wouldn’t believe the complaints! I guess we have a tradition again.

This classic holiday recipe delivers on the taste of the season – a wonderful gift for your family and friends.”

Lo! He comes! let all adore Him!
‘Tis the God of grace and truth!
Go! prepare the way before Him,
Make the rugged places smooth!
Lo! he comes, the mighty Lord!
Great His work, and His reward. ~ Thomas Kelly, 1805


Pumpkin Fudge
Makes about 3 pounds; yields 48 servings (2 pieces per serving).


• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1 jar (7 oz.) marshmallow crème
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Line 13 x 9-inch baking pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°F. to 240ºF. (soft-ball stage).

Quickly stir in morsels, marshmallow crème, nuts, and vanilla extract. Stir vigorously for 1 minute or until morsels are melted.

Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.

Refrigerate tightly covered.

To cut, lift from pan; remove foil. Cut into 1-inch pieces.

For Butterscotch Fudge, substitute 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Estimated Times: Preparation – 10 minutes; Cooking – 20 minutes; Cooling Time – 2 hours cooling.

Submitted by: Barbara Schafer, United Thank Offering Board, Province VIII

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Cafe Galilea Special Pancit from the Philippines

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s